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Sunday, April 26, 2015

Yet again a Potato Post. Potatoes are a favorite at home and loved by all. But somehow I always keep away from cooking them too ofter. I usually end up making a potato curry only as a last resort, that is when I have no other vegetable. But, now, I have to give in to the demands of H and kids and end up preparing potatoes more often and that's the reason for a flooding of potatoe recipes on the blog. :) This preparation with freshly ground spices is very flavorful, but is on the spicier side. So adjust the chillies and black pepper according to your taste buds. It goes very well with Sambar rice or with just Rasam and rice. I served it along with Sambar Rice.

What you'll need

Baby Potatoes - 3/4 Kg

Turmeric Powder - 1/4 tsp

Asafoetida - a generous pinch

Salt to taste

To Roast and Grind

Channa Dal/Kadala Paruppu - 2 tbsp

Coriander Seeds - 1.5 tbsp

Dried Red Chillies - 3 to 4 (Increase or decrease according to your taste and spiciness of the chillies)

Black Pepper - 1/2 tsp

Coconut - 1 tbsp

For Tempering

Oil - 2 tbsp

Mustard Seeds - 1/2 tsp

Urad Dal - 1 tsp

Curry Leaves - few

Method

Wash and pressure cook the baby potatoes. Halve them if they are very big. Make sure not to over cook them.

In the meanwhile, heat a small frying pan, dry roast all the ingredients mentioned under "to roast and grind". Take care not to burn the ingredients. You can roast each item separately. Cool and grind along with some salt into a powder.

Once the potatoes have cooled, remove the skin and set aside.

Heat a non stick kadai with oil, temper with mustard seeds, once they start spluttering, add the urad dal and fry till they turn golden. Add the curry leaves and the asafoetida powder.

Also add the potatoes, turmeric powder, and salt to taste. Remember we added salt in the spice powder. So add accordingly.

Fry this for few minutes tossing them once in a while. Fry till the potatoes start turning golden brown.

Now add the the spice powder and saute for a minute.

Remove from heat and serve hot with Sambar and white rice.

Note:

You can use big potatoes too. pressure cook and cut them into smaller pieces.

Take care not to burn the spices, while roasting, else you will end up having a bitter taste.

Also since we are adding salt in the spice powder, take care while adding salt to the potatoes.

Monday, April 13, 2015

I am really happy to be sharing my 400th post with you all. My blogging journey so far has been a very memorable one. It has been almost 4 years now since I started blogging. It wouldn't have been possible without all you wonderful readers, friends and family. So a big Thank you to one and all. A special thanks to the readers who take the time to leave their valuble feedback here. But for the sweet and encouraging words from you readers, I couldn't have come this far.Now to today's recipe, Chakka Pradhaman is a very delicious and easy payasam that is usually prepared for Vishu Sadhya as Chakka/Jackfruit are in season during this time. You can prepare the Pradhaman using fresh fruit or prepare it with Chakka Varatti or Jackfruit Preserve. Here, I am sharing the recipe of Chakka Pradhaman using Chakka Varatti.

Bring this jaggery syrup to a boil. Let it boil for 3 to 4 minutes on medium flame.

Add the chakka varatti to this jaggery syrup and let mix it well, until the varatti dissolves and mixes well with the syrup.

Now add the thin coconut milk and let everything boil for 6 to 7 minutes.

Remove from heat and add the thick coconut milk. Mix well.

Add the dry ginger powder and mix.

Heat a small frying pan with ghee and fry the coconut pieces till they turn brown.

Add this to the pradhaman.

Delicious Chakka Pradhaman is ready.Serve warm.

Note:

I used readymade canned coconut milk. For the thin coconut milk, I took 1/2 cup of the readymade milk and added 1 cup of water to it, that made 1.5 cup of thin coconut milk.

If you are using refrigerated chakka varatti, keep it outside for 2 to 3 hours before preparing the pradhaman.

Also, if using store bought varatti, check for fibres from the fruit in the varatti. If you feel that the varatti has fibres, you can add the varatti to the thin coconut milk and squeeze the varatti with your hands and remove the fibres. Then add this varatti and coconut milk mixture to the boiling jaggery syrup.

Add and adjust the quantity of jaggery depending on the sweetness of the varatti.

You can also fry cashewnuts and raisins along with coconut pieces if you like.

Cardamom is usually not added to this Pradhaman as it will overpower the flavor of jackfruit.

Tuesday, April 7, 2015

Puli Inji is tangy spicy condiment in which the main ingredients are ginger, green chillies and tamarind. It is one of the main items served in a sadhya along with the pickles. It can be stored for 20 days when refrigerated and handled with care.

Puli inji is one of my favorite items on the sadhya menu. Though it is a delicacy prepared during a feast, but really, you don't need any special occasion to prepare this. Puli Inji pairs beautifully with molagootal and curd rice.

The Puli Inji recipe, differs from region to region and family to family. This is the way both my mother and MIL prepare. Do try and let me know. Check out my Sadhya Recipes page for more recipes.

What you'll need

Makes one small cup

Ginger – ¼ cup, very finely chopped

Green Chillies – 8 to 10

Tamarind – a lemon sized ball

Jaggery – same amount as tamarind

Turmeric Powder – ¼ tsp

Salt to taste

Gingely Oil/Nalla Ennai – 3 tbsp

Mustard Seeds – 1 tsp

Asafoetida – a generous pinch

Curry Leaves – few torn

Method

Soak the tamarind in a cup of hot water for 15 to 20
minutes. Squeeze and extract the juice and keep aside.

Wash and peel the ginger, chop it very finely. Also finely
chop the green chillies.

Heat a heavy bottomed kadai with oil, temper with mustard
seeds, once it crackles, add the curry leaves.

Now add the chopped ginger, and green chillies, and fry it
on medium flame. Keep stirring.

Fry till the ginger turns golden brown. Take care not to
burn the ginger else the whole taste will change.

Now add the tamarind juice, turmeric powder, asafetida powder,
and salt to taste.

Let this boil for 3 to 4 minutes on medium flame. Now add
the jaggery and allow to boil till the oil starts floating on top and the
consistency becomes thick and saucy.

Remove from heat and let it cool. Serve as an accompaniment
with curd rice.

Wednesday, April 1, 2015

Paruppu Urundai Kuzhambu or Uruandai kuzhambu is a tangy
tamarind based gravy with lentil balls. This is one of my favorite kuzhambus,
though it gets made only very rarely. (that is when I have no stock of
vegetables). I have seen so many recipes for this kuzhambu, some with onions,
some with ground coconut and even some with coconut milk. The recipe I am
sharing today is my mother’s recipe. It is a no onion no garlic recipe and does
not make use of coconut also. But still it comes out very delicious.

Some steam the urundais/balls in idly plates and then add
them to the kuzhambu at the end, but somehow I have got used to adding the
balls directly into the kuzhambu. Follow the method given below and I am sure
you will get the perfect kuzhambu. I made it after a long time on this weekend
and we all enjoyed it.

What you’ll need

Serves – 2 to 3

Makes around 8 small urundais

For the Paruppu Urundai

Tuar Dal – 2/3 cup

Dried Red Chillies – 2 or 3

Asafoetida – a generous pinch

Curry Leaves few

Rice flour – 2 tsp

For the Kuzhambu

Tamarind – a big gooseberry sized ball

Sambar Powder – 1.5 tbsp

Turmeric Powder – ¼ tsp

Jaggery – 1 tsp (optional)

Salt to taste

Coriander Leaves - few for garnishing

For Tempering

Gingely oil/Nalla Ennai – 1.5 tbsp

Mustard Seeds – ½ tsp

Jeera – ½ tsp

Fenugreek Seeds – ¼ tsp

Channa Dal – 1 tsp

Curry Leaves – few

Method

Soak the tuar dal and red chillies in water for 1 hour.
Drain the water completely and grind coarsely along with salt, asafetida and few
curry leaves. Do not add water while grinding.

Soak the tamarind in a cup of hot water for 10 to 15
minutes. Squeeze and take out the extract. Keep aside.